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Stuffed Brinjal is prepared across India. This recipe of Stuffed Brinjal, known as Ennegai in Karnataka has a coconut based stuffing inside brinjal. This is must-have side dish with jowar roti. It goes well with rice, roti, chapati or phulka.
Ingredients:
Small Violet Brinjals – 10
Onion – 2, chopped
For Stuffing:
Coconut – 1 1/2 cup, grated
Sesame seeds – 1/4 cup
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Tamarind pulp – 1 tbsp
Dry Red Chillies – 10
Jaggery – 1 tbsp
Onion – 1 large sized, chopped
Garlic Flakes – 5
Oil – 1 tbsp
Salt to taste
For Seasoning:
Mustard Seeds – 1 tsp
Black Gram – 1 tsp
Curry Leaves – 8
Oil – 1 cup
Method:
- Heat oil in a frying pan and fry sesame seeds, mustard seeds, coriander seeds, cumin seeds, dry red chillies, onion separately with little oil.
- Grind them with coconut, jaggery, tamarind pulp, salt with 1/4 cup water.
- Heat little oil in a frying pan, add chopped onion and saute till onion becomes translucent.
- Add ground masala and saute for 5mins.
- Cut the brinjals into quarters, leaving stems intact and soak in salt water.
- Stuff the masala in the slits of brinjals.
- In a flat bottomed frying pan, heat oil, add all the seasoning ingredients. When mustard starts to splutter, place all the stuffed brinjals in the pan.
- Cover the pan and let it cook on medium flame.
- Keep flipping sides of brinjals until they are completely cooked.
- Garnish with coriander leaves.